Turkey Free Classic Cauliflower Gratin
Creamy, bubbling, and crowned with a shatteringly crisp panko-Gruyère crust, this gratin is the kind of side dish that quietly steals the whole meal. Blanching the cauliflower first keeps the florets tender without turning them mushy, so every bite has real substance beneath that golden topping. The béchamel comes together with butter, flour, and whole milk, then gets a hit of nutmeg and a generous fold of Gruyère for a sauce that's rich without being heavy. It's completely built around vegetables and dairy, so there's no need to navigate deli counters or processed meat labels — just clean, honest ingredients from start to finish. Whether you're feeding a crowd or rounding out a weeknight dinner, this gratin holds its own as a centerpiece rather than an afterthought. A five-minute rest before serving lets the sauce settle into something perfectly scoopable, and a scatter of fresh parsley adds a bright finish that makes the whole dish look as good as it tastes.
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Learn more →Ingredients
6 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 1 tsp salt, plus more for the blanching water
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- 1 cup gruyère cheese, finely grated (about 3 oz), divided
For the topping
- ⅓ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender when pierced with a knife but still holding their shape. Drain in a colander and let steam-dry for 2 minutes.
- 2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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